Akbulut, S. Et Al. 2022. Determination of Food Safety of Bacteriocin Producing Lactic Acid Bacteria Isolated from White Cheese. 4. Eurasia Biochemical Approaches and Technologies Congress – EBAT 2022 , (Antalya, Turkey), 162.

Akbulut, S., Daşdemir, E., Adıgüzel, A., & Özkan, H., (2022). Determination of Food Safety of Bacteriocin Producing Lactic Acid Bacteria Isolated from White Cheese . 4. Eurasia Biochemical Approaches and Technologies Congress – EBAT 2022 (pp.162). Antalya, Turkey

Akbulut, Sumeyya Et Al. "Determination of Food Safety of Bacteriocin Producing Lactic Acid Bacteria Isolated from White Cheese," 4. Eurasia Biochemical Approaches and Technologies Congress – EBAT 2022, Antalya, Turkey, 2022

Akbulut, Sumeyya Et Al. "Determination of Food Safety of Bacteriocin Producing Lactic Acid Bacteria Isolated from White Cheese." 4. Eurasia Biochemical Approaches and Technologies Congress – EBAT 2022 , Antalya, Turkey, pp.162, 2022

Akbulut, S. Et Al. (2022) . "Determination of Food Safety of Bacteriocin Producing Lactic Acid Bacteria Isolated from White Cheese." 4. Eurasia Biochemical Approaches and Technologies Congress – EBAT 2022 , Antalya, Turkey, p.162.

@conferencepaper{conferencepaper, author={Sumeyya Akbulut Et Al. }, title={Determination of Food Safety of Bacteriocin Producing Lactic Acid Bacteria Isolated from White Cheese}, congress name={4. Eurasia Biochemical Approaches and Technologies Congress – EBAT 2022}, city={Antalya}, country={Turkey}, year={2022}, pages={162} }